Roasted Potatoes and Sauteed Mushrooms Tart

I bought a tart pan about 3 months ago, so I have been meaning to make a tart for quite some time!  I decided to bake a savory tart so that it could also be dinner.

This project had a combined preparation and bake time of about 2 and a half hours. That time can be greatly reduced by buying an already prepared pie shell, or simply preparing the tart dough ahead of time. Also, it takes me a really long time do simple tasks like slicing mushrooms.  

It was super delish.  This dish also reminded me that vegetarian dishes can be hearty and flavorful.  The chopped fresh tarragon definitely added a layer of complexity.

1 par baked pie/tart crust
1 lb of small red potatoes (about 4), sliced into thin discs (about 1/4 inch thick)
1/2 yellow onion, chopped
2 cloves garlic, minced
2 tsp. fresh tarragon, chopped
1/4 cup olive oil
4 eggs
1/2 cup light whipping cream
1 tsp. salt
1/2 cup Gruyere or Parmesan cheese
1 lb of white button mushrooms

1. Preheat oven to 450.  Combine the garlic, onion, potatoes, and half of the olive oil (1/8 cup).  Sprinkle with 1/4 tsp. salt and ground pepper.  Spread out mixture evenly on a cookie sheet or baking pan. Bake 15-20 minutes, until onions are translucent. Let cool.  Reduce oven to 375.

2. Sprinkle the fresh tarragon onto the crust.  Put the potato mixture into the tart crust.  Whip the eggs, whipping cream, and salt in a small bowl.  Sprinkle with pepper.  Pour on top of the potato mixture in the tart pan.  Don't try to use the entire egg mixture if it looks like it is going to overflow.  Leave about 1/4 inch from the top of the pan.  Bake 55-60 minutes, or until the egg mixture sets.  If you jiggle the tart and the egg mixture does not jiggle, then it is set.  Remove from oven.

3. While the tart was baking.... heat 1/8 cup olive oil over in a skillet over medium-high heat.  Brown sliced mushrooms in the skillet for 5-10 minutes.  Sprinkle with salt and stir. Remove from heat.
4.  Once you remove the tart from the oven, sprinkle the 1/2 cup of cheese on the top.  Spread the mushrooms evenly on top of the cheese.  Bake for another 5-10 minutes, until the cheese is melted.  Remove from the oven and serve warm.

Enjoy!

Quiche Lorraine

Quiche Lorraine.. a great twist on your classic "eggs and bacon" for breakfast!

My mother is actually the guest chef/baker for this post. She made the pie crust and the quiche--and took the pictures. Unfortunately, I didn't get to eat any (since both my mom and the quiche were about 2,000 miles away). However, I will vouch for it since my incredibly picky-eater 17 year old sisters--who don't like much of anything--devoured the quiche in less than 24 hours!

"Quiche Lorraine is so easy to make and it tastes very good. I made my own crust and partially baked it, using pie weights (see photo), before adding the filling. If you don't have pie weights, you can use dry beans. Quiche is normally served for brunch or lunch, and it is a Sunday moring favorite at our house. From the time it came out of the oven, it did not last very long. And my youngest daughter asked me, 'Mom, when are you going to make quiche again?'"-- Diane Lomas

I must say, beautiful crust mom!

Try Emeril Lagassee's Quiche Lorraine Recipe:

Par baked crust (recipe follows)
6 ounces thick cut bacon cut into narrow strips

2 large eggs
2 large egg yolks
1 1/4 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Pinch freshly grated nutmeg
1 cup grated Gruyere or Swiss cheese

1. Preheat oven to 375 F.
2. In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Arrange the bacon evenly over the bottom of the baked crust.

3. In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the par baked crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
4. Remove from the oven and let cool on a wire rack for 15 minutes before serving.

Par baked Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into pieces
1 to 2 tablespoons ice water, or more as needed

To make the dough in a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container. Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.


On a lightly floured surface, roll out the dough to an 11-inch circle. Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. (Alternatively, a 9-inch pie pan can be used.) Refrigerate for at least 30 minutes. Preheat the oven to 375 degrees F. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack.